Aegean-Style Sheet Pan Salmon with Roasted Vegetables
This vibrant, one-pan meal delivers a symphony of coastal flavors with minimal cleanup. It's a nourishing and colorful centerpiece, perfect for a healthy weeknight dinner that feels effortlessly elegant.
Servings 6
Calories 462kcal
Equipment
- Heavy-duty half-sheet pan
- Large mixing bowl
- Chef's knife and cutting board
- Microplane or fine zester
Ingredients
Pantry & Seasonings
- 3½ tablespoons extra-virgin olive oil divided
- 1¼ teaspoons kosher salt
- 1 teaspoon coarse-ground black pepper
- ½ teaspoon smoked paprika
Produce
- 1⅔ pounds about 750 g baby Yukon Gold potatoes, halved
- 3 medium bell peppers a mix of red, orange, and yellow, seeded and sliced into strips
- 3 cups about 1 pint grape tomatoes
- 8 large garlic cloves thinly sliced
- 2 medium lemons
- 2 cups loosely packed mixed fresh herbs e.g., flat-leaf parsley and mint, roughly chopped
- 3 tablespoons fresh dill finely chopped
Protein & Garnish
- 6 skinless salmon fillets about 5 oz / 140 g each
- ⅓ cup brine-cured Kalamata olives pitted and roughly chopped
Instructions
- Oven Prep & Vegetable Toss : Position an oven rack in the center and preheat to 400°F (200°C). In a large bowl, combine the halved potatoes, sliced bell peppers, and grape tomatoes. Drizzle with 2 tablespoons of the olive oil, then sprinkle with the sliced garlic, kosher salt, black pepper, and smoked paprika. Toss thoroughly until everything is evenly coated.
- Initial Vegetable Roast : Spread the vegetable mixture in a single, even layer on the heavy-duty half-sheet pan. Transfer to the preheated oven and roast for 25 minutes, allowing the potatoes to begin softening and the peppers to become tender.
- Prepare the Salmon : While the vegetables are roasting, prepare the salmon. Pat the fillets completely dry with a paper towel. Arrange them on a plate or small tray and drizzle with the remaining 1½ tablespoons of olive oil, using your fingers to coat all sides.
- Combine & Final Bake : After 25 minutes, carefully remove the pan from the oven. Gently move the vegetables to create spaces for the salmon fillets. Place the seasoned salmon on the pan among the vegetables. Return the pan to the oven and bake for another 12 to 15 minutes.
- Check for Doneness : The meal is ready when the potatoes are fork-tender and the salmon is opaque and flakes easily with a fork. For precision, the internal temperature of the salmon should register 140°F (60°C) in the thickest part.
- Stage 6: Finish with Freshness : Remove the sheet pan from the oven. Zest one of the lemons directly over the entire pan. In a small bowl, combine the chopped fresh parsley, mint, dill, and Kalamata olives. Sprinkle this vibrant mixture evenly over the salmon and vegetables. Finally, cut both lemons in half and squeeze the juice from two halves over the dish. Serve immediately with the remaining lemon wedges on the side.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables hold up well, but the salmon is best enjoyed fresh. Reheat gently in a low-temperature oven or microwave.
Ingredient Swaps: Feel free to substitute asparagus spears or zucchini chunks for the bell peppers; just add them during the final 15 minutes of baking. If you don't have Kalamata olives, capers (rinsed) or chopped artichoke hearts make a wonderful alternative.
Serving Suggestion: This dish is a complete meal, but for extra heartiness, it can be served alongside a simple green salad with a light vinaigrette or a dollop of plain Greek yogurt or tzatziki.
🍽️ Nutrition (Per Serving, Approx.)
Serving Size: 1 salmon fillet and ~1 ⅓ cups vegetables- Calories: 462
- Total Fat: 23 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 12 g
- Cholesterol: 86 mg
- Sodium: 605 mg
- Total Carbohydrate: 29 g
- Dietary Fiber: 7 g
- Total Sugars: 8 g
- Includes: 0 g Added Sugars
- Protein: 37 g
- Vitamin D: 16 mcg
- Calcium: 112 mg
- Iron: 3.2 mg
- Potassium: 1485 mg
- Vitamin C: 185 mg